My Big Fat Greek Fatty

I was craving gyros this weekend. We had made the Alton Brown recipe before, but not since getting our Egg last year. I didn't want to do his "oven meatloaf" method and the Egg doesn't accommodate his "rotisserie" method, we we decided to make a gyro, fatty style.

We took the ingredients for the meat from the AB show:


and rolled them up into a 2 lb log using plastic wrap to squeeze the air out of it.


We put it on the Egg at 300f (needed to clean the Egg out, so had problems keeping the 350f I wanted, my bad) for about 90 minutes, turning it once.


Took it off at 170 and let it rest for 10 minutes.


Cut the meat in half lengthwise and sliced it thinly. Served in a pita with the tzatziki sauce from the recipe, thin slice red onion, and sliced tomatoes. Delicious!